I have been searching and cannot find how to make a Castello, although I have found a couple of articles which mention that Castle Blue is similar.If anyone could post one which they have tried successfully I would be very grateful.

I think Morris has a recipe in her book. What I've used in the past:At least double cream milk.Heat to 36CAdd any general meso (FD, MM100 etc), a general thermo to stabilise and PA (Danisco blue)Ripen until pH drop of 0.15Add rennet, set 1 hour1/2" cutHeal 15 minutes.Heat to 40C over 15 minutes, stir gently.Cook until the pH is below 6.25, stir every 15 minutes. This should take about an hour.Hoop, turn every 30 minutes until firmed upDrain overnightRub dry salt over it on day 2 and return to hoop to keep from deforming.Dehoop on day 3, spike.Mature at 12C for a few weeksScrub exterior to keep the mould down.